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Brood Partial
Color
Stats
OG1.095
FG1.025
IBU53
ABV9.00 %
SRM35
BJCP Style
18D. Strong Belgian Ale, Belgian Strong Dark Ale
Description
Light-bodied and surprisingly drinkable for 9%. Has a liqueur-type quality to it, since it warms the body on the way down. The SRM and picture shows it a little darker than it actually came out. It's very clear in color and clean in taste.
Submitted by CheekyMoniker on 10-Dec-2012

Recipe Details
Tasting Notes Lots of interesting flavor notes from the yeast and the dark candi sugar. I get plum and very slight banana undertones.
Awards
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 4.50 gallons
Yeast Wyeast 1762 - Belgian Abbey II (74% app. attenuation)
Primary Fermentation 15 days in glass
Secondary Fermentation 12 days in plastic
Other Fermentation
Procedure Single infusion mash of 2.4 gallons at 165F (bringing the mash itself to 149F) for 60 minutes. Mashout with 1.5 gallons at 212F for 10 minutes. Batch sparge with 3 gallons at 178F. Fermented around 68-70 degrees F. I would like to have let it sit in the secondary for longer. Give it 6-8 weeks in bottles.
  Style Comparison
  Low   High
OG 1.065 1.095 1.098+
FG 1.014 1.025 1.024+
IBU 25 53 40+
SRM 7 35 20
ABV 7 9.00 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
39.2 % 5.00 Light Dry Malt Extract Pilsener malt extract 36.0 2.0
19.6 % 2.50 German Munich German Munich I 14.8 8.0
7.8 % 1.00 Belgian Pils 5.6 1.8
7.8 % 1.00 Belgian Aromatic 4.8 25.0
7.8 % 1.00 Belgian Candi Sugar Dark Hard candi, not liquid 7.2 275.0
7.8 % 1.00 Wheat Malt 6.2 1.7
5.9 % 0.75 Belgian Caravienne 3.6 22.0
2.0 % 0.25 Belgian Special B 1.2 221.0
2.0 % 0.25 British Pale Chocolate 1.4 200.0
  12.75     80.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Hallertau Hersbruck Pellet 4.8 9.6 60 0.198 31.6
25.0 % 1.00 Styrian Goldings Pellet 5.5 5.5 20 0.120 11.0
25.0 % 1.00 Cascade Pellet 8.9 8.9 10 0.072 10.6
  4.00               53.0